Italian meatloaf

Italian meatloaf

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(105 ratings)

Prep: 15 mins Cook: 40 mins - 45 mins


Serves 4
This great-value supper is delicious served with jacket potatoes, green beans and gravy

Nutrition and extra info

  • Uncooked meatloaf can be frozen

Nutrition: per serving

  • kcal411
  • fat23g
  • saturates10g
  • carbs13g
  • sugars3g
  • fibre1g
  • protein39g
  • salt2.01g


  • 50g fresh white breadcrumbs
  • 4 tbsp finely grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 500g pack lean minced beef
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g pancetta, chopped



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 garlic clove, chopped
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp tomato purée


  1. Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.

  2. Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.

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Comments, questions and tips

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4th Aug, 2020
Cooked for an hour and 30 minutes with the last 10 minutes sliced and back in the oven.
5th Apr, 2020
This was delicious. Took note of previous reviews and added 1tsp oregano and softened the onions first. I also upped the tomato puree. I cooked for 60 mins and it was still pink inside - however, when I fried some slices to finish them off, they were still pink so it must be the puree or the pancetta. I served with mashed potatoes, gravy and broccoli. There was plenty for 4 Next time I’ll try it with chorizo
13th Jan, 2020
This was very simple but extremely delicious. You could serve it at a dinner party or for a special family meal and they would think you'd spent hours making it. I made it early in the day and left it in the oven for 1 hour 15 mins because it was cold, covering it with foil after 30 mins. We had tomato pasta sauce from a jar with it. The only concern I have with this recipe is that if I were making it for 4 people I would do 2 - it was just my husband and I who had this meal so there was plenty, but if you had a hungry family of 4 who wanted a large portion or seconds there would not be enough.
15th Jun, 2018
I am new to meatloaf and really enjoyed this meal. My family enjoyed it most of all chopped up and served with pasta and a tomato sauce. Tastes just as good as my usual meatball recipe but it's much simpler.
30th Apr, 2018
Thanks to other posters! I fried onion first with a pack of chopped bacon lardons, it was in the fridge and cheaper than pancetta, left to cool then mixed into the other ingredients. Added a bit more garlic and 2 teasp dried oregano. Baked for 45 minutes, looked a bit pale so grilled for a couple of minutes, then rested Sliced really well and moist. Half of it fed 2 generously. Crumbled leftovers next day into a tomato based sauce and served with pasta. 2 bargain meals!
31st Jan, 2018
Italian? Why because you put parmesan in it?
22nd Nov, 2017
Loved this one. I added some dried oregano and used mature cheddar instead of Parmesan. I cooked for one hour and rested for 5 minutes before carving. This was really delicious and loved by the whole family.
16th Dec, 2016
I slightly altered this by not adding Parmesan (it needed to be dairy free), and not having any eggs. Luckily it still held together beautifully and tasted delicious.
10th Dec, 2016
I've commented before, but made this again tonight, and meant to say last time that I think 90 mins is way too long. I cook it for 45mins as the recipe says, and it's just fine, still lovely and moist but holds together. I rest it for about 10 mins before lifting out.
21st Oct, 2016
Loved this. I don't keep parchment paper (not being a baker!), so just oiled the tin and lined the bottom and two short sides with an overhanging bit of double foil (also oiled) which made it very easy to lift out. Like others, softened the onions and also added finely chopped celery and carrot because they needed using up. Didn't add bacon or herbs, so it wasn't 'Italian', though I did use the parmesan. Such an easy mid-week meal, but looks as though you've made lots of effort!

19th Nov, 2013
Very disappointed with this recipe. It says 45 minutes to cook, at gas mark 5? Mine has been in the oven now for nearly 2 hours and is still raw in the middle. :( is there something iv done wrong? Thanks Lisa
7th Oct, 2013
Read through all the tips, added the extra egg, used oregano, didn't have any tomato puree so used tomato sauce, did fry the pancetta and onion first, and yes it was lovely, yes I would make it again.
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